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If you're like me and you LOVE baking and cooking, boy are you in the right place?!

Here you'll find recipes and techniques that have worked well for me, as well as new ones. I'm still learning too!

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Place 2 tablespoons of vegetable oil in the bottom of a large pan or skillet and let it heat up over medium high heat. Add the chicken with 1 tablespoon of the cajun seasoning mix and cook until browned well.

Once the chicken has fully cooked, transfer to a separate bowl, and set aside.

In a separate bowl, open the can of whole tomatoes. Do not drain. Puree the tomatoes with a stick blender. (Or you can use a regular blender if that's what you have)

Add the 1/2 cup of roux to the pan. (I'm using jarred roux, to save time, but you can certainly make it yourself if you'd like to) Spread the roux around the pan, and let it heat through.

Once the roux is hot, add all of the chopped vegetables to the skillet. Let them cook until they have turned a little clear. It should take 3 to 5 minutes.

Add about a half of a cup of chicken stock and stir well.

Add in the tomato paste, Rotel tomatoes, the whole tomatoes that you have already blended and remaining chicken stock.

Add in 2 more tablespoons of the seasoning mix, garlic powder, onion powder and sugar. Stir well and add the chicken back to the pot.

Cover almost all of the way, and let simmer for about an hour. Make sure to stir it every 5 to 10 minutes, or it will burn on the bottom. Taste it after about 30 minutes, if it needs more seasoning add the remaining 1 to 2 tablespoons of Cajun seasoning mix. We like it spicy so I'll use 4 tablespoons total for the pot. (Plus more when serving, and Louisiana hot sauce or Tabasco)

After it has cooked for an hour, it will be ready to eat. Serve over cooked white rice and garnish with a little bit of fresh parsley or green onion tops.